Plackett-Burman Design과 반응표면분석법을 이용한 조림간장 제조의 최적화

Abstract

Lots of studies on soy sauce known as a Korean traditional food have been tried because several kinds of the sauce were found in many places due to different processing methods. The ingredients for making the soy sauce were different due to the kinds and amounts. However, there are a few studies on the processing optimization for tasty soy sauce by using statistical methodology. The objectives of this thesis was to optimize the processing of tasty soy sauce by using Plackett-Burman Design and response surface methodology.

In Chapter 1, an optimum processing recipe for tasty soy source was tried by using Plackett-Burman Design. The tried twelve samples were evaluated by measuring absorbance, Hunter’s L, a, b values and sensory test. By sensory evaluation, the best recipe was 10g shiitake, 150g onion, 20g welsh onion, 50g radish, 60g garlic, 10g ginger, 150g pear, 30g dried-pepper, 30ml sake, 50g apple, 20g sugar, 250ml soy sauce, and 750ml water.

In Chapter 2, response surface methodology was tried to optimize the processing for tasty soy sauce. Among several ingredients, onion, apple, red pepper were chosen by optimizing browning reaction as shown in Chapter 1. The added best recipe was 200 g onion, 300g apple, 30g red pepper on the basic recipe of 10g shiitake, 20g welsh onion, 50g radish, 60g garlic, 10g ginger, 150g pear, 30ml sake, 20g sugar, 250ml soy sauce, and 750ml water. The optimum processing time was 40 min by using response surface methodology. The final product was evaluated by measuring general composition and headspace volatile compounds.